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Baked feta with olive tapenade and baba ganoush

A home-style Baked feta with olive tapenade and baba ganoush made with Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the baked feta, place the feta on a baking tray.

2. 2

   Drizzle with the olive oil and sprinkle with the thyme leaves and chilli flakes.

3. 3

   For the olive tapenade, place the black olives, garlic and chopped parsley into a mini food processor.

4. 4

   Add half of the olive oil and blend.

5. 5

   Continue adding the olive oil until you have a smooth paste - you may not need to use all four tablespoons of the oil.

6. 6

   For the baba ganoush, place the aubergine on a baking tray and drizzle with the olive oil.

7. 7

   Cook in the oven for 10-12 minutes, or until soft.

8. 8

   Remove the aubergine from the oven. Peel away the aubergine skin and discard.

9. 9

   Place the aubergine flesh into a mini food processor and blend. Add the Greek yoghurt and garlic and season and blend again.

10. 10

    To serve, place the baked feta on a serving plate. Drizzle with the tapenade and seve the baba ganoush alongside.